I finally bought raw cocoa powder, and it was stupid that I waited this long. I’ve always been the type who loves real, dirty bitter chocolate and raw cocoa powder is good for you: it has B vitamins, magnesium, iron, protein, fiber, healthy fats, and more. You can add it to smoothies, cookies, oatmeal, whatever you want. While I’m not gluten-free, I do think there are healthier alternatives to wheat flour. Oats are cheap, nutritious, and lend themselves perfectly to these fluffy chocolate pancakes.
Chocolate Buckwheat Oat Pancakes
Adapted from TheFoodPrepper.com
- 3/4 cup freshly ground oat flour (see notes)
- 1/4 cup buckwheat flour
- 1/4 cup raw cocoa powder
- 1 teaspoon raw sugar
- 1 tablespoon baking powder
- pinch fine sea salt
- 2 eggs, lightly beaten
- 1 cup milk
- 2 tablespoons olive oil
- Butter or olive oil for frying cakes
- Cocoa nibs or banana slices to serve
For sweet almond syrup
- 2 tablespoons almond butter
- 1 tablespoon butter
- 2 tablespoons agave nectar
- 1/4 teaspoon vanilla
- 1 tablespoon water
- pinch sea salt
- Mixing bowls
- Frying pan
- Sauce pan
- In a large bowl, whisk together flours, cocoa, salt, and baking soda.
- In a separate bowl whisk together egg, milk, and oil.
- Fold wet ingredients into dry.
- Heat fry pan over medium low. Add butter or olive oil, and swirl to coat pan.
- Ladle a scant 1/4 cup of batter into pan. Fry until top layer becomes matte and dry, 2 – 3 minutes. Flip cake to fry topside. Repeat with remaining batter.
- To make sweet almond syrup, heat sauce pan over low heat. Add butter and almond butter and whisk until melted and combined. Add nectar and vanilla, whisk until combined. Whisk in water and salt.
- To serve, stack pancakes high and spoon almond syrup generously over the top cake. Sprinkle with cocoa nibs or banana slices.
To make oat flour just put rolled oats through a food processor or blender until finely ground.
These pancakes are turning out really great: their sturdy, yet fluffy, delicious, yet healthy. I feel like I can get a little more height on them if I separate the eggs and whip the whites, and substitute kefir for some of the milk. Stick around, the next attempt will be even better!